Best Bean Salad And Sun Dried Tomato Dressing Recipes

Creamy Parmesan Pasta Salad with White Beans and Sun-dried Tomatoes image

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup grated Parmesan
1/4 cup sour cream
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh oregano
1/4 teaspoon finely grated garlic
8 ounces dried farfalle
One 15-ounce can cannellini beans, rinsed and drained
3/4 cup oil-packed sun-dried tomatoes, drained and chopped
1/2 cup thinly sliced celery

Steps:

Bring a large pot of salted water to a boil.
Whisk together the mayonnaise, Parmesan, sour cream, lemon juice, oregano, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
Add the cannellini beans, sun-dried tomatoes and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

Bean Salad and Sun-Dried Tomato Dressing image

Provided by SEvans

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

1 cup chickpeas
1/2 cup white beans
1/2 cup black beans
1/2 cup red kidney beans
1/2 small red onion, sliced thin
1/3 cup orange bell pepper, diced
1/3 cup red pepper, diced
1/3 cup green pepper, diced
1/4 cup roughly chopped parsley
1 pinch salt and pepper
sun-dried tomato dressing (Store or name brand)

Steps:

Thoroughly rinse all of your beans.
combine all the above ingredients except the dressing.
Allow individuals to dress their own salad - some prefer more some prefer less.
This recipe is shown served as a main side dish to my Grilled Lemon Garlic Chicken Kabobs (Recipe #228062) , making this a very low carb, low fat meal.

Nutrition Facts : Calories 360.3, Fat 2.3, SaturatedFat 0.3, Sodium 369.9, Carbohydrate 68.2, Fiber 17.4, Sugar 3.6, Protein 19.4

Sun-Dried Tomato & Bean Salad image

Provided by Kizzikate

Categories Beans

Time 8h15m

Yield 14 serving(s)

Number Of Ingredients 13

1 (8 ounce) jar sun-dried tomatoes packed in oil
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
1 (14 ounce) can red kidney beans
1 (14 ounce) can white kidney beans
1 (14 ounce) can black beans
1 (14 ounce) can black-eyed peas
1 small red onion, thinly sliced
1/3 cup red wine vinegar
1/4 cup white sugar
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon black pepper

Steps:

Rinse and drain all beans & peas.
Drain tomatoes and reserve oil.
Place 1/4 cup of the reserved oil into a medium bowl. Add vinegar, sugar, salt, dry mustard, and pepper. Whisk well, set aside.
In large serving bowl, combine chopped tomatoes, parsley, basil, all beans, peas, and onion. Mix gently.
Pour vinegar mixture over beans, and toss to coat.
Cover and chill overnight.

Nutrition Facts : Calories 161.7, Fat 2.9, SaturatedFat 0.4, Sodium 380.6, Carbohydrate 27.4, Fiber 7.5, Sugar 4.4, Protein 8.1

Tuscan White Bean Salad with Spinach, Olives, and Sun-Dried Tomatoes image

Provided by Sara Foster

Yield Makes 8 to 10 servings

Number Of Ingredients 9

1 1/2 cups dried navy beans, rinsed and picked over
1/4 cup olive oil
1 yellow onion, finely chopped
4 cups firmly packed spinach, washed, drained, and stems removed
1/2 cup chopped sun-dried tomatoes
1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes
1/2 cup pitted black olives, such as kalamata or niçoise
Italian Vinaigrette
Salt and freshly ground black pepper to taste

Steps:

1. To quick-soak the beans: Place the beans in a large pot with water to cover by 3 inches and bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Remove from the heat, drain, and rinse.
2. To cook the beans: Place the beans in a large pot and add enough water to cover by 3 to 4 inches. Bring to a boil, lower heat, and simmer, uncovered, 45 minutes to 1 hour, or until beans are tender but still firm. Drain and rinse the beans thoroughly. Set aside to cool.
3. Heat the olive oil in a skillet over medium heat. Add the onion and cook and stir until slightly brown, about 5 minutes.
4. Toss the beans, onion, spinach, sun-dried tomatoes, mozzarella, and olives in a large bowl with the vinaigrette until just combined. Season with salt and pepper and serve immediately or refrigerate in an airtight container until ready to use or up to 1 day. If refrigerating, add the spinach just before serving.